Authentic Argentinean Chimichurri
Authentic Argentinean Chimichurri
- 1 bunch (or about 2 cups) fresh flat parsley, minced
- Leaves from 6 fresh oregano springs, minced
- 2 red long hot peppers, minced
- 8 fresh garlic cloves, minced
- 1 shallot, minced (optional)
- 1/2 cup red wine vinegar
- 3/4 cups olive or grapeseed oil
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
Stir everything together in a medium-sized bowl. Cover with a lid or plastic wrap and let it sit for a couple of hours.
To use your chimichurri as a marinade, separate about half of it to coat your chicken, pork, or beef (specifically, sirloin tip side steak, outside skirt steak, eye of round steak, flank steak, inside skirt steak, top round steak, or bottom round steak which all benefit from a marinade). Place the meat in a glass dish or plastic bag and refrigerate for a few hours or overnight. Reserve the rest of the chimichurri and do not let the saved portion come in contact with any raw meat or its juices.
Pull your marinated meat out of refrigeration 45 minutes to an hour before cooking, pat dry, and grill or cook as you normally would.
Then top with the chimichurri you’ve set aside especially for this occasion.
Other Fantastic Ways to Use Chimichurri
- Stir into some mayonnaise to create a chimichurri aioli – great for a dipping sauce or to use on sandwiches.
- Add to some noodles with some diced bell peppers and chicken leftovers for a yummy pasta salad.
- Add some cilantro to your chimichurri change things up
